How to Thin White, Melted Chocolate & Cooking Oil

There's been a lot of debate among chocolate lovers as to whether white chocolate is actually chocolate. According to the naysayers, white chocolate doesn’t qualify as being "genuine" chocolate because it doesn't actually contain cocoa powder. Nonetheless, it still serves as a treat that satisfies just about any sweet craving. You can chow down on it in a candy bar or baked inside a decadent dessert.

You might have heard the saying, “water and oil don’t mix." And in the case of melting chocolate – an oil-based product – it's true. If even one little drop of water falls into melted chocolate, it seizes up, which means that it goes from a liquid state to a thick paste. Thankfully, you don’t have to toss that batch out. Reverse the damage instead by thinning your white, melted chocolate.

White chocolate may not contain cocoa powder, but it still comes pretty close to the real thing. It contains sugar, milk fat, cocoa butter and a lecithin, which is a fatty substance that bonds everything together. White chocolate has a low melting point of 110 degrees Fahrenheit. When white chocolate is melted properly, you can drizzle it on cookies and other baked goods or use it as a coating for cake pops.

The best chocolate for melting was discovered by exposing different kinds of chocolate to a variety of scenarios: in a room that's at "room temperature," in the sun, or heated on the stovetop. In all these situations, dark chocolate melted the fastest. Dark chocolate is considered more "natural" compared to the other types of chocolates, which contain sugar, fat and milk. These ingredients can slow down the melting process because they all have different melting points. For example, the melting point of sugar is 320 degrees F, and milk fat melts at an average of 98.6 degrees F. And if you're wondering which candy melts fastest, dark chocolate wins again since chocolate is, of course, essentially considered a candy.

Related LeafTv Articles

The process of thinning melted chocolate is simple, and it works for all different types of chocolate, including white chocolate. Start by adding a bit of water or some other liquid to dissolve the sugar and cocoa particles that are in the seized chocolate lumps. This helps dilute the chocolate.

At this point, you can add oils, such as taste-free vegetable oil or olive oil, instead of water to the chocolate. If you find that the chocolate seizes again from adding liquid, then add a tablespoon at a time of boiling water. Stir until smooth again.

Almond bark is composed of almonds, fat and oils. It closely resembles the taste and texture of regular chocolate. You can thin it using a few different methods, but the best and fastest way is in the microwave.

1. Cut almonds into small chunks to make the melting process a lot easier.
2. Using a microwave-bowl, add the pieces of almond bark in it and place in the microwave.
3. Heat in your microwave's high heat setting for 30 seconds.
   
4. Take out and stir until smooth.
   
5. Repeat this process until the small lumps of almond bark are completely smooth and enjoy.